Emerald-Isle Rice

A light and fluffy rice and egg soufflé casserole with cheddar cheese, chopped onion and fresh parsley.

Recipe Ingredients:

4 large eggs, separated
3 cups cooked rice*
1 cup (4-ounces) shredded cheddar cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped onion
Salt to taste
1/8 teaspoon hot pepper sauce
Chopped fresh parsley for garnish (optional)

Cooking Directions:

1. Beat egg yolks and egg whites separately. Beat egg whites until stiff.
2. Combine rice, cheese, parsley and onion with beaten egg yolks in large bowl. Fold in the stiffly beaten egg whites.
3. Turn into greased, shallow 1 1/2-quart baking dish. Cover and bake in a preheated oven at 350°F (175°C) 20 to 30 minutes, or until set. Sprinkle with additional parsley, if desired.

Makes 6 servings.

*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.

Recipe provided courtesy of USA Rice Federation.